Hi ladies

I came across this post whilst researching creaming sugar and eggs for a carrot cake recipe I was converting.

I milled the sugar and then inserted the whisk and added the eggs. Spd 3 Temp 37 for 3 minutes. THEN, added the oil and did another three minutes spd 3 only. ( Don't think I needed to do the second time as long)
Let me tell you all, this carrot cake rose the highest it has ever done in all the years that I have made it. The result was scrumptiously delicious. So worth researching and getting a fabulous result. I hope it helps..
Just wanted to share with you all..